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Rockfish is one of the fishes this is extensively utilized in Asian cuisine and served both deep-fried complete or steamed. It is served with the sauce or pesto to get the moderate delicate flavor. The flesh coloration of the rockfish meat can be brown or red. The brown one incorporates extra oil in them, even as the purple one has less oil. There are numerous species of rockfish however only a few of them are eatable.
Ingredients
Ingredients
- 1 Large - Garlic Clove (or two small)
- 1/8 Cup - Pine Nuts*
- 1/8 cup - Parmesan Cheese
- 1 Cup - Fresh Basil Leaves
- 1 TBS - Lemon Zest
- 1 TBS - Extra Virgin Olive Oil
- 1 TBS - Fresh Lemon Juice
- 1/4 tsp - Salt
- 1/4 tsp - Black Pepper
- 1.5-2 lb - Rockfish (striped bass)
Directions
- Combine the first 9 ingredients in a food processor or blender.
- Blend until smooth then refrigerate.
- Season both sides generously with salt and pepper.
- Grill or pan-fry flesh side down over medium-high heat for 5 minutes.
- Flip and continue to cook 3-5 more minutes or until flaky or the fish has an internal temperature of 140º-145º.
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